Discussion in 'Cooking Forum' started by Peregrine, Jul 28, 2006.

  1. cutemclose

    cutemclose Elite Refuge Member

    Jan 25, 2005
    Southwest Illinois
    You can also dip em in Ranch dressing.......or partake in a few catfish nuggets adding the fried zuch's as a different texture...don't forget the ice cold bud light:tu
  2. SeniorCoot

    SeniorCoot Elite Refuge Member

    Aug 13, 2001
    Just finished dinner-Grilled salmon & halibut- it had ,of course, been frozen(almost 6 days) and Zucchinni Pancakes-a real nice way to use a few--we also make pickles-bread- grate and freeze some for winter-and give away what we can BUT most folks have enough to feed an army also.
  3. Trav28

    Trav28 Elite Refuge Member

    Jul 30, 2004
    Rupert, ID
    My wife has a great recipe for zucchini with left over baked potatoes.

    Dice equal portions of each, but keep separate.

    Saute the zucchini first in bacon grease, or any oil for about 5-10 minutes.

    My wife adds an onion to it, but last night I threw in a heap of garlic and a hot pepper along with whatever seasonings you like.

    After the zucchini starts to soften, add in the spuds and keep going until they brown.

    Top with shredded cheese.
  4. Peregrine

    Peregrine Elite Refuge Member

    Mar 11, 2000
    Southwest Idaho, USA
    Thanks for all the suggestions. I'll give them a try.

  5. Pine

    Pine Elite Refuge Member

    Oct 14, 2004
    Lewiston, MI

    i tried this last year and it is great...just make sure you only cook long enough to warm up your sauce/ and melt the cheese. also precook the hamburg before adding..you want the zucchinni to cook but stay crunchy not mushy:(
  6. 1GRN_HD

    1GRN_HD Elite Refuge Member

    Aug 30, 2001
    These are all keepers and I try to make them all a couple times a year. :tu

    Zucchini Parmesan

    4 cups thinly sliced zucchini
    1 small onion, sliced
    1 tbsp. water
    1 tbsp. butter
    1 tsp. salt
    Pepper to taste
    3 tbsp. grated Parmesan cheese

    Combine all ingredients except cheese in skillet. Cover & cook for 1 minute. Uncover, cook, turning with wide spatula for 5 minutes of until barely tender. Sprinkle with cheese; toss.

    Summer Squash Casserole

    6 cups thick sliced zucchini
    1/4 cup chopped onion
    1 can cream of chicken soup
    1 cup sour cream
    1 1/2 cup shredded carrot
    1 8 ounce package herb-seasoned stuffing mix
    1/2 cup margarine, melted

    Cook sliced zucchini, chopped onion, and shredded carrot in boiling salted water for 4 minutes; drain. Combine soup & sour cream. Mix with vegetables. Combine stuffing with margarine. Spread half of stuffing on bottom of 13x9 pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 25-30 minutes.

    Zucchini Brownies

    2 cups sugar
    4 eggs
    2 cups shredded zucchini
    1 cup oil
    2 cups flour
    1 tsp. cinnamon
    1 tsp. baking soda
    1/2 tsp. baking powder
    1/2 tsp. salt

    3 oz. cream cheese
    1 stick margarine
    2 cups powder sugar
    1 tsp. vanilla

    Beat 1st four ingredients. Add remaining ingredients and mix well. Bake in 9x13 greased and floured pan at 350 degrees for 35-40 minutes. Cool; then ice.


    Zucchini Patties

    1 1/2 cup grated raw zucchini
    2 tablespoons minced onion
    1/4 cup grated Parmesan cheese
    1/4 cup flour
    2 eggs
    2 tablespoon mayonnaise
    1/4 teaspoon oregano
    Salt and pepper to taste
    1 tablespoons butter

    Dry grated zucchini by pressing between paper towels. Mix together
    everything but butter to make batter. Melt butter in skillet. Spoon batter
    (around 2 heaping tablespoons per patty) into skillet. Flatten with spatula.
    Cook over medium heat until browned on both sides. Serve plain or top with
    tomato sauce and grated cheese or sour cream and chives.

    Zucchini-Parmesan Fritters

    3 cups shredded zucchini
    1 egg
    1/4 cup skim milk
    1/4 cup grated Parmesan cheese
    1/2 cup whole-wheat pastry flour or unbleached flour
    1 1/2 teaspoons baking powder
    1/4 teaspoon ground black pepper
    Nonstick cooking spray
    1 teaspoon unsalted butter or margarine

    Place zucchini in a colander; sprinkle with salt. Let drain for 20 minutes. Rinse well with cold water. Press on zucchini to remove excess liquid. Whisk egg lightly in a large bowl. Add milk and Parmesan; mix well. Stir together flour, baking powder and pepper. Stir into egg mixture. Stir in zucchini. Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add butter or margarine; allow to melt. Drop batter into the skillet by rounded tablespoons. Smooth out the tops and cook until lightly browned and cooked through, 2 to 4 minutes per side.

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